Souffle
By VicentaLakin
The soufflé is almost universal for everyone, and it's China's most classic snack. It's the skin of the skin, it's soaked with salty yolk, it's sweet and it smells like pig oil. Every time it comes out of the oven and it's hot, we'll have to eat a demol。
Recipe Recommendations
- medium-gluten flour 120 grams
- lard 60 grams
- fine sugar 20 grams
- Shuiyi 5 grams
- cold boiled water 48 grams
- low-gluten flour 120 grams
- bean paste 300 grams
- salted egg yolk the 12
- egg yolk one
- black sesame appropriate amount
- salty and sweet
- roast
- an hour
- ordinary
Steps for Souffle
1
The duck egg washes the red mud, and the formula is 12, because I need 24, so I double it 24, depending on the situation。
2
When the yolk comes out and the thin membrane outside the yolk is removed with the hand, it is said that it was caused by the salted duck egg, so we are going to remove it, put it on a grill, put it on the yolk, and the new salty yolk is bright and attractive。
3
It's 160 degrees preheat on the oven. It's five minutes. Don't be too long. When it's done, take it out of the oven。
4
After the oven's out, it's cold。
5
Here's to make the oil-coated part, to put together all the material in the oil-coated part, and to cut the pig oil if it's refrigerated。
6
A smooth noodle would be sufficient and the room would be warmed up for half an hour。
7
And then we'll make souffles, and we'll put low-banded flour with pig oil, and we'll grab it with our hands. It's also cold, room-temperaturely oil is easily melted, and our hands are warm, they melt immediately, they don't mix very well with their faces, they change very sticky hands, and when you're making tarcrete, you have to wear one-off gloves, and it's really sticky with your hands。
8
The soaks can be mixed and not rubbed for too long, not sticky hands, and cover the membrane room for half an hour。
9
Split the bean sand evenly into 12 pieces, roll round, each 25 grams, take a bean soybean, wrap the yolk in the middle, push the bean sand up a little bit in the mouth of the right hand, try not to wrap the air so that there is no gap between the soybean and the soybean sand, otherwise the roast is easy to explode, and keep it tight. All wrapped up and covered with a spare film。
10
If you wake up long enough, the oil coats naturally form thin membranes, which must be thin, transparent and not easily broken, otherwise the tatters are easy to break。
11
It should be 19 grams each, 15 grams each, and it should cover the entire process, be exposed to air, easily dry, and eventually break the skin。
12
When it was fully completed, a piece of oil was flatted and a piece of soak was put in the middle of the oil。
13
Like buns, wrap the tarp with oil leather and squeeze it tight。
14
Keep your mouth shut and cover it. When they were all packed, they took one of them and they pressed it up。
15
An elliptical shape, approximately 5 cm long, was formed with a scaffolding stick。
16
From top to bottom。
17
The bottom is wide open, the first roll is finished, and the film is protected for 15 minutes。
18
When you wake up, take one of those shut-ups up and flatten。
19
Once again, the elliptical form will have to be light, not too strong, evenly strong, but evenly thin. This time it's 20 centimeters long, and if you have enough length and double rolls, you'll have enough layers。
20
依然From top to bottom。
21
All rolled up and put on the shampoo again for 15 minutes. When you wake up, take one and press the index finger in the middle。
22
Right fold and flatten。
23
On the left。
24
It forms a thin circle of the middle edge。
25
Put it on the soy-saloon。
26
The tiger's mouth was still pushed up a little bit, eventually completely wrapped in the material and squeezed into the mouth。
27
When they're all packed, they're placed in a board with a good oil sheet, and there's a distance between them because it's swelling. It's 180 degrees preheat on the oven. Brush the yogurt and sesame。
28
In the middle of the oven, 180 degrees and 30 minutes. Get out and cool down。
29
The finished product。
30
vertical map。
31
Lovely white fat guy。Souffle Make Tips
Watch out for the first thing: you have to cover the film or the wet towel in the process, or the skin will dry. Secondly, the oil coats must be smooth, awake for half an hour, and the membranes are thin and clear and not easy to break, otherwise there will be confusion in the process. Third: every package must close its mouth or it explodes. Fourth: The yolk is not baked for too long, and the temperature is not too high. 160 degrees and 5 minutes is enough, mainly to fix the pack. Fifth: Brush the yogurt twice, do it twice, do it twice in the first, do it less, don't brush too much, and it makes the bottom moist and sticky。